Pesto Wreath Bread
Recipe - Gourmet Garage Corporate
Pesto Wreath Bread
Prep Time10 Minutes
Servings1
Cook Time20 Minutes
Ingredients
1 can refrigerated crescent roll dough
1 jar Bowl & Basket Specialty Pesto
1/3 cup Bowl & Basket Specialty Shredded Parmesan Cheese
egg + 1 tsp water, beaten
Directions
- Heat oven to 375°F and line a large baking sheet with parchment paper.
- Gently unroll crescent roll dough onto a lightly floured work surface and pinch all seams together.
- Once seams are sealed, gently roll/press the dough into a 13x8 inch rectangle. Spread the pesto over the surface of the dough, leaving a ¼ inch border around all the edges.
- Sprinkle the dough with the parmesan cheese. Starting on one long side of the dough, gently roll the dough into a long log and pinch to seal.
- Move to the prepared baking sheet and place in the center, seam side down. Use a sharp knife (or kitchen shears) to slice the dough in half lengthwise, then carefully twist the halves together to expose the cut sides of the dough.
- Shape log into a circle, then gently pinch the ends together.
- Brush dough with egg wash, then bake at 375 for 20-25 minutes or until golden brown.
- Let bread cool on pan for 10 minutes before removing to a wire rack to cool or serving.
10 minutes
Prep Time
20 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Pillsbury Butter Flake Crescents Rolls, 8 count, 8 oz
$5.99$0.75/oz
Christopher Ranch Pesto, 8 oz
$5.99$0.75/oz
Chicken Parmesean over Spaghetti
$12.99$12.99/lb
Eggland's Best Eggs, Large, 12 count
$7.99
Directions
- Heat oven to 375°F and line a large baking sheet with parchment paper.
- Gently unroll crescent roll dough onto a lightly floured work surface and pinch all seams together.
- Once seams are sealed, gently roll/press the dough into a 13x8 inch rectangle. Spread the pesto over the surface of the dough, leaving a ¼ inch border around all the edges.
- Sprinkle the dough with the parmesan cheese. Starting on one long side of the dough, gently roll the dough into a long log and pinch to seal.
- Move to the prepared baking sheet and place in the center, seam side down. Use a sharp knife (or kitchen shears) to slice the dough in half lengthwise, then carefully twist the halves together to expose the cut sides of the dough.
- Shape log into a circle, then gently pinch the ends together.
- Brush dough with egg wash, then bake at 375 for 20-25 minutes or until golden brown.
- Let bread cool on pan for 10 minutes before removing to a wire rack to cool or serving.